Creamy Chicken Enchiladas with Sour Cream White Sauce – A Perfect Comfort Dish for Beginner Cooks

Ingredients

• 8–10small flour tortillas
• about 420 g (3 cups)cooked chicken, shredded or chopped
• about 340 g (3 cups), divided into two portions of about 170 g (1½ cups)Monterey Jack cheese, grated
• 43 g (3 tablespoons)unsalted butter
• 24 g (3 tablespoons)plain flour
• 475 ml (2 cups)chicken stock
• 240 ml (1 cup)sour cream
• 1 tin, about 113 g (4 oz)mild diced green chillies
• 2–3 tablespoonsspring onions, sliced

Instructions

1. 1

   Heat the oven

   Heat the oven to 177°C (350°F). Lightly coat a 23 × 33 cm (9 × 13-inch) baking dish with non-stick cooking spray and set it aside.

2. 2

   Mix the filling

   In a small bowl, combine the shredded chicken with about 115 g (1 cup) of the grated Monterey Jack. Set the mixture aside.

3. 3

   Roll the tortillas

   Spoon some chicken mixture into the centre of each tortilla and roll it up. Arrange the tortillas seam-side down, close together, in the prepared dish, using the filling and tortillas.

4. 4

   Make the sauce

   Melt the butter in a medium frying pan over medium heat. Whisk in the flour and cook for about 1 minute. Take the pan off the heat and gradually whisk in the chicken stock, stirring constantly to avoid lumps. Return the pan to the heat and cook for 3–5 minutes, until the sauce is thick and bubbling. Let it cool slightly, then stir in the sour cream and diced green chillies until smooth.

5. 5

   Cover with sauce

   Pour the sauce evenly over the rolled enchiladas in the baking dish.

6. 6

   Add the cheese

   Scatter the remaining grated Monterey Jack, about 225 g (2 cups), over the top.

7. 7

   Bake until bubbling

   Bake for 20–25 minutes, until the sauce bubbles and the cheese has melted. If you like, finish under the grill for 1–2 minutes to brown the cheese lightly.

8. 8

   Garnish and serve

   Take the dish out of the oven and scatter the sliced spring onions over the enchiladas. Serve warm.

What are chicken enchiladas?

Enchiladas are tortillas filled, rolled and served with a sauce, a format associated with Mexican cooking. This version uses flour tortillas, cooked chicken and Monterey Jack beneath a creamy white sauce rather than a red chilli sauce.

The recipe is designed for an easy oven finish: the chicken is already cooked, and the sauce comes together on the hob before everything bakes in one dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 950 calories, 59g protein, 58g carbs, 52g fat.

The tortillas provide most of the carbohydrates, while the butter, cheese and sour cream contribute much of the fat. Chicken and Monterey Jack provide most of the protein. Pair a portion with salad or vegetables for a fresh side, or choose beans if you want a more filling plate.

The filling and tortillas

Chicken: Shredded or chopped cooked chicken makes the filling quick to assemble and helps it sit evenly inside the tortillas.

Tortillas: Small flour tortillas are easy to roll around the filling. Set them seam-side down in the dish so they stay closed while the sauce is added.

Getting the sauce smooth

Roux: Whisk the flour into the melted butter and cook it for about 1 minute before adding the stock. This gives the sauce its thickening base.

Stock: Take the pan off the heat and add the stock gradually, whisking all the while. This helps prevent lumps before the sauce returns to the heat to thicken.

Sour cream: Let the cooked sauce cool slightly before stirring in the sour cream. This keeps the mixture smooth as it combines.

How to judge the bake

Sauce: Bake until it is bubbling around the tortillas and the cheese on top has melted, usually 20–25 minutes at 177°C (350°F).

Colour: For a lightly browned top, use the optional grill for 1–2 minutes and watch it closely. The cheese can colour quickly.

A mild chilli flavour

Green chillies: The tin of mild diced chillies brings a gentle pepper flavour to the sour cream sauce. Stir them in after the sauce has thickened.

Spring onions: Scatter these over the baked dish just before serving for a fresh, sharp contrast to the rich sauce and melted cheese.

Serving ideas

A crisp green salad or steamed vegetables make a fresh side for the creamy sauce. Rice or beans can make the meal more substantial if you want a heartier plate.

Serve the enchiladas warm, once the cheese is melted and the sauce is bubbling. Allowing the dish to stand briefly after baking can make portions easier to lift.

Recipe notes & tips

• Use cooked chicken that is finely shredded or chopped so the filling is easy to distribute.
• Add the stock gradually while whisking to help keep the sauce lump-free.
• Let the sauce cool slightly before adding the sour cream.
• Arrange the rolled tortillas snugly in the dish to help them hold their shape.
• Keep a close eye on the dish if using the grill, as the cheese can brown quickly.

Variations

• Add more heat: Use hot diced green chillies in place of the mild ones.
• Try another cheese: Use grated cheddar or a Monterey Jack and cheddar blend.
• Add vegetables: Mix cooked, chopped vegetables into the chicken filling.
• Use corn tortillas: Warm them first so they are more flexible to roll.
• Finish with coriander: Add chopped fresh coriander alongside the spring onions.

Common mistakes to avoid

• Adding stock too quickly: Whisk it in gradually off the heat to help prevent lumps.
• Boiling the sour cream: Let the thickened sauce cool slightly before stirring it in.
• Overfilling tortillas: Use a moderate amount of filling so each tortilla can roll closed.
• Placing tortillas seam-side up: Set them seam-side down to help keep them rolled.
• Leaving the grill unattended: Check the topping frequently during the optional 1–2-minute finish.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat portions in the oven or microwave until piping hot; the sauce may thicken slightly as it cools.

Frequently asked questions